Ingredients
Scale
- 1/4 cup olive oil, divided
- 1/2 red onion
- 2 garlic cloves, minced
- 8 cups of assorted greens and veggies (I used Taylor Stir Fry mix with bok choy, broccoli, snow peas and cabbage and then added 3 cups of baby spinach)
- 2 cups prepared quinoa
- Zest and juice of 2 lemons
- 3/4 cup pomegranate seeds
- salt and pepper
Instructions
- Prepare quinoa. You can use frozen or dry. Cook according to package directions.
- While quinoa cooks, heat 2 TBS of olive oil in a wok or large skillet over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic, cook 1 minute or until fragrant. Add greens and veggies. If you are using a veggie (like broccoli) that requires a little extra cooking time you may want to throw that in first. Cook until veggies are tender and greens are wilted. Remove from heat.
- To the cooked veggies, add quinoa and the juice and zest of 2 lemons and the remaining 2 TBS of olive oil. Season to taste with salt and pepper. Stir in pomegranate seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 333
- Sugar: 5.3mg
- Sodium: 13.8mg
- Fat: 13g
- Carbohydrates: 46.8g
- Protein: 10g